Princess Mary

You know, we’ve been hitting the brutal cocktails pretty hard lately. I think we’re long overdue for a foofy cocktail. The problem, you have to understand, is that there really aren’t a lot foofy classic cocktails. Our grandparents, great-grandparents, and their ancestors loved their booze. And, they loved being able to taste their alcohol without watering it down with any crappy liqueurs.

However, even as people change, tastes still remain largely steady. Even back then there were those who just wanted something sweet and heavy to sip on.

The Princess Mary was introduced in the early 1920s, and then gained widespread fame after publication in the Savoy Cocktail Book.

1 oz gin (preferably something sweeter like New Amsterdam)

1 oz dark crème de cacao

1 oz heavy cream

Combine all the ingredients in a cocktail shaker filled with ice. Since you’re using heavy cream, make sure you shake the bejesus out of it to get it well mixed and nice and frothy.

Princess Mary

One of the first things you’ll probably notice is that the gin is lost with heaviness of the chocolate liqueur. However, that’s why recommend using a sweeter gin – it adds to the thickness of it, as opposed to detracting with too many floral flavors.